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Boulette d'Avesnes

This fermier cheese is named after Avesnes, a village near the Belgian border. It is made from buttermilk or Maroilles, flavoured with parsley, pepper, tarragon, and cloves, then shaped by hand and dyed with annatto or covered with paprika. Affinage takes a minimum of 2 months and the dough is weekly washed with beer.